Vegetarian Traditional Beef and Cabbage Piroshki
Indulge in the comforting flavors of these Vegetarian Traditional "Beef" and Cabbage Piroshki, a meat-free twist on the classic Russian hand pie! Featuring a soft, pillowy homemade dough filled with a savory mixture of vegetarian ground "beef," sautéed onions, garlic, and perfectly seasoned shredded cabbage, this recipe is a delightful blend of hearty and wholesome. With vegan-friendly options for the dough, butter, and egg wash, these handheld pastries cater to a variety of dietary preferences. Perfect as a snack, appetizer, or even a main dish, these golden-brown goodies are baked to perfection and are best served warm. Whether you're sharing them at a get-together or enjoying a cozy meal at home, these piroshki are sure to be a hit. Add a traditional touch to your next meal with this simple yet flavorful recipe!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cup Milk (or plant-based milk for vegan option)
- 4 tablespoons Butter (or vegan butter)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Vegetarian ground 'beef' or crumbles
- 2 cups Green cabbage, finely shredded
- 2 tablespoons Soy sauce
- 1 teaspoon Ground black pepper
- 1 Egg (or flaxseed egg for vegan option)
- 0.25 cup Water
Instructions
Warm the milk until lukewarm (about 110°F) and mix in the active dry yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, remaining sugar, butter, and salt. Gradually add the flour, mixing until a soft dough forms.
Knead the dough on a floured surface for 7-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
While the dough is rising, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 3 minutes.
Add the vegetarian ground 'beef' to the skillet and cook for another 5 minutes, breaking it up with a spoon.
Add the shredded cabbage, soy sauce, water, and black pepper. Cook until the cabbage is softened and the mixture is well-combined, about 7 minutes. Remove from heat and let the filling cool completely.
After the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a ball and flatten into a disc about 4-5 inches in diameter.
Place 2-3 tablespoons of the cabbage and 'beef' filling in the center of each disc. Pinch the edges together to seal the filling inside, forming a football or oval shape.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the piroshki seam-side down on the prepared baking sheet. Brush each one with the beaten egg (or flaxseed egg) for a golden finish.
Bake the piroshki for 20-25 minutes until golden brown and puffed. Let cool slightly before serving.
Enjoy your vegetarian traditional 'beef' and cabbage piroshki warm or at room temperature!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 450.4 g | 164% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 49.6 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 640 mg | 49% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
